Baby Lemon Impossible Pies
Ingredients:
1/2 cup all-purpose flour
1 cup granulated sugar
1/4 teaspoon salt
1 cup milk
1/4 cup unsalted butter, melted
2 large eggs
1/4 cup lemon juice (freshly squeezed)
1 teaspoon lemon zest
1 teaspoon vanilla extract
Powdered sugar, for dusting
Lemon slices, for garnish (optional)
Directions:
Preheat oven to 350°F (175°C). Grease a standard muffin tin well or line with silicone baking cups.
In a large bowl, whisk together flour, sugar, and salt.
Add milk, melted butter, eggs, lemon juice, zest, and vanilla. Whisk until completely smooth.
Pour the thin batter evenly into each muffin cup, filling about 3/4 full.
Bake for 25–30 minutes or until the centers are set and edges are lightly golden. The pies will puff up and slightly deflate as they cool.
Let cool in the pan for 10 minutes, then gently remove and cool completely on a wire rack.
Dust with powdered sugar and top with a lemon slice if desired before serving.
Prep Time: 10 minutes | Bake Time: 30 minutes | Total Time: 40 minutes
Kcal: 140 kcal per pie | Servings: 12 mini pies
Tips:
Use fresh lemon juice and zest for the brightest flavor.
These pies taste even better chilled, try refrigerating before serving!
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